pat's Recipe

Portobello Pasta Bowls

Category: Vegetable

6 4inch diameter fresh portobello
mushrooms, with stem removed
2 medium yellow or red tomatoes
3 Tbsp olive oil
salt
freshly ground pepper
6 oz dried spinach fettuccini or spaghetti
1/4 cup olive oil
2 Tbsp lemon juice
1 tsp snipped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp snipped fresh oregano or 1/4 cup snipped fresh basil

Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps. Lightly rinse mushroom caps. Pat dry with paper towls. Cut tomatoes in half; remove seeds and stem.
Brush top and underside of the mushrooms and all sides of tomatoes with the 3 Tbsp olive oil. Sprinkle the mushrooms and tomatoes lightly with salt and pepper.
Grill mushroom caps and tomatoe halves, cut sides up on the rack of an uncovered grill directly over medium heat for 6-8 minutes or until tender, turning once halfway through grilling. Remove from the grill.
Cook pasta according to package directions. Drain; return to pot. For dressing, coarsely chop the grilled tomatoes. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper. Cover and blend or process until smooth. Drizzle pasta with 2 Tbsp of the dressing. Keep warm.
To serve, place mushroom caps on serving plates. Divide pasta among mushrooms. Drizzle with remaining dressing. Sprinkle with additional snipped fresh herbs.

makes 6 servings